不同品种榛子粉、榛子蛋白粉凝胶特性的研究  

Research of different varieties of hazelnut powder,hazelnut protein powder of gel properties

作　　者：殷贺中[1] 梁丽松[1] 王贵禧[1] 

机构地区：[1]中国林业科学研究院林业研究所,国家林业局林木培育实验室,北京100091

出　　处：《食品工业科技》2013年第23期134-137,146,共5页Science and Technology of Food Industry

基　　金：林业科技成果国家级推广项目

摘　　要：选取欧洲榛(‘巴塞罗那’)、平榛(‘平榛1#’)和2个平欧杂种榛(‘辽榛3#’和‘达维’)为试材,对榛子粉和榛子蛋白粉的凝胶硬度和弹性进行了比较研究。结果表明,榛子粉质量浓度和葡萄糖酸内酯(GDL)添加量对榛子粉凝胶的硬度和弹性有显著影响。榛子粉质量浓度越大,凝胶的硬度和弹性越高。当榛子粉质量浓度一定时,增加GDL添加量会使凝胶硬度增大;凝胶的弹性在GDL添加量较少时具有较大值,随着GDL添加量的增加,凝胶弹性反而下降。榛子蛋白粉凝胶的硬度和弹性与榛子品种密切相关,不同品种榛子蛋白粉凝胶的硬度存在显著差异(p<0.05),其硬度由大到小依次为‘平榛1#’、‘辽榛3#’、‘达维’、‘巴塞罗那’;不同品种榛子蛋白粉的凝胶弹性略有不同,但没有显著差异,按照凝胶弹性从大到小依次为‘巴塞罗那’、‘达维’、‘平榛1#’和‘辽榛3#’。比较不同品种榛子蛋白粉的凝胶硬度和弹性可知,凝胶硬度高的品种,凝胶弹性反而差,反之亦然。Four hazelnut varieties Corylus avellana ‘Barcelona＇, Corylus heterophylla Fisch ‘ Pingzhen 1^#＇, two hybrid hazelnut ‘ Liao zhen 3^#＇ and ‘ Dawei＇ as test materials,the hazelnut powder and hazelnut protein powder gel hardness and elasticity were studied.The results showed that hazelnut powder concentration and gluconic acid lactone（GDL）addition had significant influence on hazelnut powder gel hardness and elasticity.Hazelnut powder concentration added, gel hardness and elasticity were higher.When hazelnut powder concentration fixed, increased the dosage of G DL could make gel hardness was increased;a small amount of GDL added,the gel elasticity got a large value,with the addition of GDL increased, the gel elasticity decreased. Hardness and elasticity of Hazelnut protein powder gel were closely related of hazelnut variety, hardness of different varieties of hazelnut protein gel had significant difference（p 〈 0.05） ,its hardness from high to low was‘ Pingzhen 1^#＇ , ‘ Liao zhen 3^# , ‘ Dawei＇, ‘Barcelona＇; gel elasticity of different varieties of hazelnut protein was slightly different, but no significant differences,its elasticity order from high to low was the‘ Barcelona＇, ‘ Dawei＇, ‘ Pingzhen 1^#＇ and ‘ Liao zhen 3^#＇. Comparison of varieties hazelnut protein of gel hardness and elasticity, the higher of the gel hardness it was, the lower of the gel elasticity instead ,and vice versa.

关 键 词：榛子粉 榛子蛋白粉 葡萄糖酸内酯 凝胶特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]